Sichuan-Peppercorn Powder or Toasted Peppercorn Salt

I typically toast 1/4 cup peppercorns at a time (it's hard to grind much less)
and use any extra powder in seasoning rubs, flatbreads, and stir-fries. However, once ground, this spice quickly loses its pungencydiscard it once it is no longer vibrantly fragrant.

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This is a handy mixture, easily added to many asian style dishes, or as a dry rub on grilled meats and vegetables.
The traditional proportion is 50/50 peppercorn and salt.
Sichuan peppercorns are best purchased at Chinese markets, where they will be listed as Sichuan peppercorns, prickly ash berries, red peppercorns, and once I even saw them labelled as "black peppercorns". That last was a remnant of when the sichuan peppercorns were not allowed to be imported to the US. Some traders simply labelled it as black peppercorn to get past customs.